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Recipe Corner

Fall recipes from my kitchen

Oct. 14, 2010

By Ginger Isham

A trip to Cold Hollow Cider Mill in Waterbury for samples of fresh cider and cider donuts just hit the spot a Sunday ago. I was reminded of this old recipe that came from a former schoolteacher in Williston:

Esther Urie’s Hot Cider

1 gallon cider

1 cup honey

1/2 cup fresh lemon juice or peel of two lemons

4 sticks cinnamon

10 to 12 cloves

orange slices

Mix all together and heat slowly for 20 minutes.

Pumpkin Butter

(This is another old favorite to use with the following quick bread.)

1 cup mashed pumpkin

1/2 cup honey

1/4 cup molasses

1 tablespoon fresh lemon juice

3/4 teaspoon cinnamon

Combine ingredients and cook over low heat until thickened. Stir often. Great on whole wheat toast.

Spiced Pumpkin Bread

4 cups flour

1 tablespoon pumpkin pie spice (or mix 1 teaspoon each of cinnamon, nutmeg and allspice)

2 teaspoons baking powder

1 teaspoon baking soda

pinch of salt

1 15-ounce can mashed pumpkin

2 cups brown sugar (I use 1 1/2 or 1 3/4 cups)

1 cup apple juice

4 large eggs

1/4 cup oil

2 teaspoons vanilla

chopped nuts or raisins (optional)

Mix all dry ingredients. Mix pumpkin, sugar, juice, eggs, oil and vanilla and stir in flour mixture and nuts/raisins just until moistened. Pour batter into 2 greased loaf pans and bake at 350 degrees for 45 to 50 minutes. Cool on a rack 10 minutes before removing from pans. Best eaten in a few hours. When serving with tea, use real colored maple leaves to decorate table, under teacups, butter bowl and plates.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.